Zygmunt Gil

Publications

188

Citations

H-Index

2015

Active since

Affiliations

Wrocław University of Environmental and Life Sciences(Current)

University of Warmia and Mazury in Olsztyn

Zygmunt Gil is an author at Wrocław University of Environmental and Life Sciences specializing in food chemistry, health sciences, and sustainable agriculture.

ORCID

Top concepts

HealthPublic HealthFood ChemistryAgricultural EconomicsSustainable AgricultureNutritionFood QualityFood TechnologyBotanyMedicine

Publications per year

2015–2021

Publications

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

Ewa Pejcz, Anna Czaja, Agata Wojciechowicz-Budzisz et al. · Journal of Cereal Science · 2017 · 37 citations

Food Chemistry, Nutrition, Wheat Bread +11

The effect of Plantago seeds and husk on wheat dough and bread functional properties

Ewa Pejcz, Radosław Spychaj, Agata Wojciechowicz-Budzisz et al. · LWT · 2018 · 33 citations

Wheat Dough, Botany, Bread Functional Properties +7

Technological Methods for Reducing the Content of Fructan in Wheat Bread

Ewa Pejcz, Radosław Spychaj, Zygmunt Gil · Foods · 2019 · 26 citations · Full text

Technological methods for reducing the content of fructan in rye bread

Ewa Pejcz, Radosław Spychaj, Zygmunt Gil · European Food Research and Technology · 2020 · 26 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +18

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Ewa Pejcz, Sabina Lachowicz, Paulina Nowicka et al. · Molecules · 2021 · 22 citations · Full text

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